One of Rae's Favorites!
½ pound green or yellow beans trimmed and cut
1 cup uncooked Israeli Couscous
½ tsp Za'atar Spice Mix (or just a mix of cumin and coriander if that is all you have)
1 clove of garlic, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper (tiny tiny pinch here)
1/4 cup tahini
3-4 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons water + additional to thin as needed
2 tbs cilantro, chopped
Greek yogurt
Preheat oven to 400. Toss beans with a glug of olive oil, a sprinkle of salt, and the Za'atar. Arrange in a single layer on a baking sheet and roast for 10-15min. Meanwhile cook Israeli Couscous per package instructions and set aside. For the tahini sauce- combine all the ingredients for the sauce and whisk until completely smooth and creamy. If the sauce is too thick add a touch more water. When the beans are cooked pile them on top of the couscous on each plate and drizzle with tahini sauce, cilantro, and a dollop of Greek yogurt.
A note from Rae: I've made this with roasted fennel with a fennel frond garnish in the past (hence the fennel in the pic) but it is a super flexible recipe that can be combined with other veggies that you may have on hand so be creative!